The Ultimate Mofongo de Camarones | The Secret Sauce with Grossy Pelosi | Food52

It’s the first Secret Sauce episode outdoors! Join Dan “Grossy” Pelosi as he visits César Pérez’s home to learn how to make mofongo de camarones with mashed plantains and shrimp in a savory sofrito sauce. Flavorful and rich with contrasting textures, this meal is unforgettable. GET THE RECIPE ►► https://f52.co/3v6NHqV

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Food52 x Dansk Købenstyle Casserole: https://f52.co/3RIEFKt
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PREP TIME: 30 minutes
COOK TIME: 45 minutes
MAKES: 2

INGREDIENTS

12 large shell-on shrimp, peeled and deveined, shells reserved
1 teaspoon Diamond Crystal kosher salt, plus more to taste
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoons onion powder
½ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika
¼ teaspoon ground annatto
¼ teaspoon ground cumin
4 tablespoons extra-virgin olive oil, divided
2 green plantains
3 sprigs culantro (aka recao, sawtooth coriander, chadon beni), chopped
3 sprigs cilantro, chopped
1 small shallot, minced
7 garlic cloves, 4 peeled and halved, 3 peeled and whole
5 ají dulce sweet peppers, minced
1 small green cubanelle pepper, seeded and minced
Canola oil, for deep frying (at least 2 cups)
1 dried bay leaf
4 ounces Spanish-style tomato sauce or 2 tablespoons tomato paste
½ cup light beer (Medalla Light or any pilsner)
2 tablespoons unsalted butter, divided
2 oz chicharrones (fried pork rinds)

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